Egg and Veggie Stir-Fry
Stir-fries are a go-to option for a fast and flavorful meal, and this Egg and Veggie Stir-Fry is no exception.
Ingredients
- 4 large eggs
- 2 tbap vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas, ends trimmed
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Eggs:In a bowl, crack the eggs, season with a pinch of salt and pepper, and beat them lightly. Set aside.
- Stir-Fry Veggies:Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- Add Vegetables:Toss in the sliced red and yellow bell peppers, broccoli florets, snap peas, and julienned carrots. Stir-fry the vegetables for 3-5 minutes until they begin to soften but are still crisp.
- Create a Well:Push the veggies to one side of the pan, creating a well in the center.
- Cook the Eggs:Pour the beaten eggs into the well. Let them cook undisturbed for about 1-2 minutes until they start to set.
- Scramble the Eggs:Gently scramble the eggs with a spatula until they are fully cooked and slightly golden.
- Combine and Season:Mix the scrambled eggs with the stir-fried veggies. Add soy sauce and oyster sauce (if using) to the mixture. Toss everything together until well combined. Taste and adjust the seasoning with salt and pepper as needed.
- Serve:Transfer the Egg and Veggie Stir-Fry to a serving platter.Garnish with sesame seeds and chopped green onions for extra flavor and a pop of color.
- Enjoy:Serve your delicious stir-fry hot over steamed rice or noodles. Enjoy!
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 15gFiber: 4gSugar: 6g
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